Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/96465
Title: Resveratrol metabolite profiling in clinical nutrition research-from diet to uncovering disease risk biomarkers: epidemiological evidence
Author: Rabassa Bonet, Montserrat
Zamora-Ros, Raul
Urpí Sardà, Mireia
Andrés Lacueva, Ma. Cristina
Keywords: Malalties cardiovasculars
Marcadors bioquímics
Epidemiologia
Dieta
Polifenols
Cardiovascular diseases
Biochemical markers
Epidemiology
Diet
Polyphenols
Issue Date: 6-Aug-2015
Publisher: New York Academy of Sciences.
Abstract: Resveratrol is a bioactive plant compound that has drawn scientific and media attention owing to its protective effects against a wide variety of illnesses, including cardiovascular diseases and cancer. In the last two decades, a plethora of preclinical studies have shown these beneficial effects, and some of them have been supported by clinical trials. However, there are few epidemiological studies assessing these relationships, showing mostly inconsistent results among them. This could be partially due to the difficulty of accurately estimating dietary resveratrol exposure. The development of Phenol-Explorer, a database containing resveratrol food-composition data, will facilitate the estimation of resveratrol intake. Moreover, the discovery and validation of a nutritional biomarker of this exposure, urinary resveratrol metabolite profile, will allow a more accurate assessment of dietary resveratrol exposure. Few epidemiological studies have assessed the potential health effects of resveratrol. Resveratrol was not associated with total mortality, cancer, or cardiovascular events, but it was associated with an improvement of serum glucose and triglyceride levels and a decrease in heart rate. Together, these findings suggest a potential cardioprotective effect of resveratrol in epidemiological studies, although the evidence is still scarce.
Note: Versió postprint del document publicat a: http://dx.doi.org/10.1111/nyas.12851
It is part of: Annals of the New York Academy of Sciences, 2015, vol. 1348, num. 1, p. 107-115
Related resource: http://dx.doi.org/10.1111/nyas.12851
URI: http://hdl.handle.net/2445/96465
ISSN: 0077-8923
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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